Green Leek And Potato Soup

2 servings

Try this Green Leek And Potato Soup recipe, or post your own recipe for Green Leek And Potato Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Green Leek And Potato Soup Ingredients

2 tb Roasted garlic olive oil	1 1/2 tb Instant vegetable stock
OR 1 tablespoon each roasted	3/4 ts Salt; or to taste
Basil or rosemary olive oil	10 oz Packaged frozen chopped
3 c Thinly sliced leeks	1 c Unseasoned instant mashed
Separated into rings	Freshly ground black pepper;
(white and light green	3 tb Minced fresh parsley; for
Thoroughly rinsed and	(optional)
4 c Boiling water

Instructions for Green Leek And Potato Soup

Makes 2 hearty servings Prep: under 10 minutes. Cooking: under 15 minutes There is nothing like a good leek and potato soup, with-its mellow-texture and harmonious flavors. It feels like magic to be able to produce such a satisfying rendition of this recipe in a matter of minutes. My secret weapon is instant potato flakes. Just stir them in and watch the soup develop a creamy thickness and a distinctive potato flavor in about thirty seconds. While I wouldnt rave about instant mashed potatoes, the flakes are surprisingly delicious in this think soup. What about the green in the recipes title? Ive taken the liberty of tampering with the classic components by adding spinach, which gives the soup a whole new dimension-plus cheerful flecks of verdant color. In a soup pot, heat 1 tablespoon roasted garlic oil and saute the leeks, stirring frequently, until they begin to brown, about 3 minutes. Add the boiling water, stock powder, and salt and bring to a boil. Add the spinach, cover, and cook, occasionally breaking up the block of spinach with a fork, until the spinach is cooked but still bright green, 5 to 8 minutes. Turn the heat down to a simmer and sprinkle in the potato flakes while you stir. The soup will thicken almost immediately Add black pepper to taste and the additional tablespoon of infused olive oil. Sprinkle each serving with the parsley if you wish. Green leek, potato, and corn soup: Add 1 cup of defrosted corn kernels along with the potato flakes. Leek and potato soup with fresh chard: Omit the spinach and add 1/2 pound Swiss chard, trimmed and finely chopped. Cook until the chard is tender, 3 to 5 minutes, before adding the potato flakes. Recipe by: Lorna Sass Short-Cut Vegetarian, page 61 Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized